Spaghetti With Chilli & Garlic | #MFW

In honour of #MilanFashionWeek, we asked our in-house chef to show us some Italian spaghetti skills with this vegan pasta dish...


1 x tbsp rapeseed oil
1/2 x red onion (thinly sliced)
1 x small green pepper (deseeded)
1/2 x red chilli (deseeded and thinly sliced)
1 x clove of garlic (diced)
3 x salad tomatoes (halved and grated)
1 x tbsp tomato puree
70g wholemeal spaghetti
Salt and pepper to season


Bring a large pan of water to the boil. Add the spaghetti to the pan, cook for 6-8 minutes until al dente and drain.
Heat the oil in a frying pan, add the onion and cook for 30 seconds and season.
Add the chilli, pepper and garlic and cook for 1 minute.
Add the tomatoes, season and cook for another minute.
Toss in the drained spaghetti and stir to combine. 
Serve immediately and finish with black pepper.